Description
Delicious and baby-friendly Mac and Cheese Muffins, perfect for baby-led weaning. These bite-sized muffins combine steamed carrots, creamy cheese sauce, and macaroni pasta baked until golden and crispy on top, making a nutritious and easy-to-handle meal for little ones.
Ingredients
Scale
Vegetables
- 2 large carrots (sliced and steamed)
- 1 clove garlic
- 2 sprigs fresh thyme
Dairy
- 500 ml milk
- 50 g (3 tbsp) butter
- 80 g (1 cup) grated cheese
Pantry
- 2 tbsp plain flour
- 250 g (2 1/2 cups) dried macaroni pasta (cooked as per pack instructions)
- 2-3 tbsp brown bread crumbs
Instructions
- Preheat the oven: Set the oven to 180ºC (350ºF) to prepare for baking the mac and cheese muffins.
- Blend the carrots mixture: Place the steamed carrots, milk, and garlic in a blender and blend until completely smooth to create a flavorful base for the sauce.
- Make the roux: In a pan over medium heat, melt the butter. Add the flour and stir continuously for about 2 minutes until the mixture becomes smooth and silky, ensuring the flour is cooked properly.
- Prepare the cheese sauce: Reduce heat to low and slowly pour in the blended carrot and milk mixture while stirring constantly to avoid lumps. Continue stirring until the sauce thickens. Add the grated cheese and stir until melted, then incorporate the fresh thyme for added flavor.
- Combine pasta and sauce: Mix the cooked macaroni pasta into the cheese sauce until well combined. Spoon the mixture into muffin cases, filling each one evenly. Sprinkle a light layer of brown bread crumbs over the tops for a crunchy finish.
- Bake the muffins: Place the muffin tray in the preheated oven and bake for 20 minutes or until the tops are golden brown and crispy. Allow the muffins to cool slightly before removing them from the cases to ensure they hold together well, making them easy for babies to handle.
Notes
- Ensure the carrots are well steamed and blended smoothly to avoid any large chunks for baby safety.
- Use mild cheese suitable for babies, such as cheddar or mozzarella, to keep flavors gentle.
- Let the muffins cool enough before serving to prevent burns and help maintain their shape.
- You can substitute brown bread crumbs with gluten-free options if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
